YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served alongside nutty brown rice and tender steamed asparagus, finished with a bright squeeze of lemon and perfectly crispy skin.
INGREDIENTS
7 oz Wild Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Fresh Asparagus
1 tsp Olive Oil
1 Lemon Wedge
PREPARATION
Prepare the brown rice according to package directions or use pre-cooked rice.
Trim the woody ends from the asparagus and steam in a basket over boiling water until tender-crisp.
Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
Heat the olive oil in a stainless steel or cast iron skillet over medium-high heat.
Place the salmon skin-side down in the hot pan and press gently to ensure even contact.
Sear for four to five minutes until the skin is golden and releases easily from the pan.
Flip the fillet and continue cooking for two to three minutes until the center is just opaque.
Serve the salmon immediately with the rice and asparagus, garnished with a fresh lemon wedge.